Bring the wine and vinegar to a boil with the cleaned, chopped greens, celery, the fir branch, peeled bay leaves, shallots, peppercorns, crushed juniper berries and allspice seeds and pour hot over the beef roast. Cover and let stand in a cool place for 4 days. Turn the meat occasionally to the other side.
Then render the diced bacon and brown the salted meat in it. Pour the pickle through a sieve. Drain the vegetables well and braise them with the meat. Pour the pickle little by little and make. Cook everything for 90-two hours in a closed saucepan. Then remove the meat. Pour the soup through a sieve, stir with sour whipped cream and reheat. Do not make more.
The Badische Sauerbraten is of course served with spareribs or possibly knöpfle.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!